You keep reminding me of the way small restaurants and fine butchers worked together in my childhood. My grandfather came back from World War II and opened a 'Mom and Pop' restaurant that did a fine business: his secret was his friend, the best local butcher, Patrick Hickey, who set up shop across the main street.
@davidjohn48352 жыл бұрын
As soon as you said 30 years experience as a butcher I knew I was on to a goldmine. I can totally tell that you know your stuff inside out. Thanks
@jamesellsworth96736 жыл бұрын
This is a GREAT video essay on the glories of 'lesser' steak cuts. You really show how to cook and to sauce them to best advantage. In the USA, one has to visit real butcher shops on a regular basis to come up with the Bavette. The Flat Iron is now much appreciated for the Mexican fajitas (so prices are up and quantities in the shops are limited.) As you say, there are not many Hanger steaks to be had in any case. I say each and every one of these is truly 'beefy.' Maybe the Bavette and the Hanger steaks have a bit more iron complex compounds, making their flavor a bit more like the roast beef side of the animal than beef liver is. Get a true cast iron pan, properly seasoned, and get it just as hot as you recommend: Heavenly meat.
@1steelcobra6 жыл бұрын
Flank steak is the name of "bavette" in the US and is pretty much always available at both butchers and grocery stores
@gayleklein72436 жыл бұрын
I thought the American term was skirt steak.
@horsenuts18315 жыл бұрын
@@1steelcobra In the UK, Costco sell large trays of 'flank steak' which I guess is the US version of 'Bavette'.
@georgegriffiths11563 жыл бұрын
Nice mate... Killed it with the white hovis.... Council bread! Lool!!! Looked amazing. Will try my local next time I'm in.
@uriahocean69686 жыл бұрын
Instant fan. Finally a food channel without all the bulls@!#
@Dax8936 жыл бұрын
As a rule, I don't cook steak because I know I'll burn it. My other butcher said he could help me by cutting thicker steaks. It was still a hard sell, but as a gesture of appreciation for the beef cheeks he sourced for me, I bought a flatiron. I did exactly what Scott says not to do. I flipped it too early. I didn't burn it, which is what I was worried about. It turned out medium rare. Best steak I ever had. Just wish I had more. Nice chimichurri, too.
@aazogbi5 жыл бұрын
"never a finer looking trio .... since Rush !! " Genius, Scott!!
@zokse18233 жыл бұрын
Just don't tell the solar federation otherwise they will have us all eating the same steak. No time for these silly districations
@renji24766 жыл бұрын
Bro!! I just want to say thank you!! My Fiancé, my daughter (who is two and a half years old) watch your channel all the time... my daughter asks to watch you by name!! I have never been formally trained but have done my fair share of making meals out of the feral hogs I’ve hunted here in Texas!! You have inspired me to seek out how to go about getting formal training to become a butcher! Thanks for all you do and keep up the great work!!
@timrooney56086 жыл бұрын
I am in Southern California and typically smoking the tougher less expensive steaks and make fajitas out of them. Love this channel!
@Stacy_Smith6 жыл бұрын
Two Kids THAT'S WHAT I'M TALKING ABOUT! Someone that knows you don't fry a fucking steak! Right on dude! I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side. I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better. I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
@jorgehdz20306 жыл бұрын
Fajita is the hanger steak but cleaner of fat, before cleaning the fat from the hanger steak is called arrachera un Spanish (north of Mexico/south of the USA)
@timrooney56086 жыл бұрын
jorge hdz thank you, I have always used flank or in so cal they call it London broil.
@c.j.rogers24226 жыл бұрын
Two Kids What the grocery stores call London Broil is NOT Flank, it is top round. Big difference. Unless they're using different terminology on the Left Coast.
@wtglb6 жыл бұрын
Hanger and Flat Iron are very expensive here in Massachusetts. My favorite cut is now the Chuck Eye, the meat guy at the grocery store clued me in on it. It’s only about $5.59 a pound and goes as low as $3.95/lb. It’s very tender, flavorful and you can’t beat the price!
@glendadalejones37535 жыл бұрын
I’ve tried all these steaks and for me personally,the sirloin is my personal favourite.it has never let me down,always great flavour great tender cutting... I do agree with you about the fillet.price and texture and flavour are a huge let down.
@best7best711 Жыл бұрын
I love bavette and flat iron...my fave is a large skirt steak marinaded in Newmans salad dressing grilled over charcoal. Absolutely beautiful 😍
@albertaboy74 Жыл бұрын
Love the Canadian reference with rush. Lots of love from an Alberta butcher
@moonbear1st6 жыл бұрын
when you say offally scott do you mean like a liver or kidney flavour..another mouth watering vid, takes me back to the days of the galloping gourmet on tv when i was younger..
@jamesellsworth96736 жыл бұрын
"Those were the days my friend; we thought they'd never end...!" Graham Kerr: what a lively personality...and what a lively set of recipes he championed.
@Hopsnbarley6 жыл бұрын
Went to the local butcher yesterday and picked up a nice brisket. Gonna smoke it this weekend :)
@wtglb6 жыл бұрын
Hopsnbarley I have to get one myself, it’s my favorite smoked meat!
@liberlabores60706 жыл бұрын
I am a Uruguayan we are used to that cuts of meet, i am glad to see british enjoy it to, and we used chimichurry to!!!!
@racehardLS16 жыл бұрын
My mouth waters every time I watch your videos
@stevewoods81166 жыл бұрын
Love it! I would agree 1 to 2 min over cooked. very tricky to do with 3 cuts while filming.
@maxwellfan556 жыл бұрын
What a video, what a treat to the eye of gastro's! My best steak experience was in a small provincial café in Paris, the Turkish Quarter to be precise, mid 1970's (one never forgets these things). Served just with French fries cooked in beef dripping, as the French know how, no fuss or green salady stuff, just a carafe of red table wine. At the time I thought it terrific, but also thought it could be horse, as it was an unusual texture, and there were one or two popular horse butchers nearby. Now I realise it could well have been one of these different cuts, such as Bavette. Other than that I recommend rump always, but only from a great butcher who knows his meat, where it came, and cut for directly for you off the bone. Support your local butcher!
@kerspaprogbalceram3669 Жыл бұрын
so glad you hand chop your chimichurri, nobody makes it this way anymore
@jdsgotninelives6 жыл бұрын
I agree about eye fillet. Dry, minimum flavour, deteriorates quickly, expensive, no bang for buck, requires the addition of fat to give moisture. It is nicely textured but that's about it. Nothing beats a rib fillet or rump for quality per pound/ kilo. It's kind of like the myth that a breast of chicken is superior to thigh. We both know it's actually the other way around. Thank you for sharing your incredible knowledge with folk. Thank you Sir :-)
@user-yf4jx6te2b6 жыл бұрын
John Maguire the problem with tenderloin is that it is best smoked whole low and slow ( couple of hours plus) with something like hickory, in the case of pork, cherry or with deer, mesquite. You cook tenderloin like a steak, all the flavor leaves the cut because of the clearskin is missing on half the meat. If you cook tenderloin intact and low and slow with the proper whole wood indirectly for a few hours( depends on the smoker, the meat etc) the flavor hangs about, you can taste the complimentary smoke, and your spices/sauces have the proper environment and time to really accent the natural flavor of the tenderloin. Personally, never understood the draw of the fillet mignon. Sources: yeah, I ain't no professional chef, but when I grill and smoke how my father and his father's fathers taught him combined with careful study and experimentation, the meal is so good, the only sound you hear is chewing, and the disapointment when there isn't enough left for a third helping.
@jdsgotninelives6 жыл бұрын
Thanks for the info Warmonger 24. Yes, I've done a bit of the slow smoke at a Family Steakhouse many years ago but we used whole rib fillet. Eighteen hours on a low heat and they came out like pate, and flashed on a flame grill for a few moments to give them the crisscross singe marks, portioned and flash grilled A La Carte. I'd be partial to trying the tenderloin in this way. It is a very wonderful way of preparing whole meats for later portioning and serving and the flavours, complexity, and most importantly, the moisture, are all there.
@1steelcobra6 жыл бұрын
You left off that absolutely fantastic cut, the skirt.
@RABthefirst6 жыл бұрын
I love rump and I can not lie. No other cut need apply. Sorry...you started it. :) I like to coat the rump with black pepper,TONS of salt and lay thin slices of red/yellow onions down. THen I put the rump on it, then cover it with more onions. then I leave it for about 2 hours on the counter. When I rinse it off and dry it, I don't put anything on it. I cook it in ghee or oil with butter, some rosemary and some garlic cloves. Comes out like a tender cut but with all that extra flavor you get from tough cuts. Best of both worlds.
@jamesellsworth96736 жыл бұрын
Thanks for sharing such good advice. I am going to add a good cut of rump to my rota. I never did appreciate it that much in German marinated rump steak.
@wross59616 жыл бұрын
Blech rump roast is barely tolerable for soups since it lacks a certain amount of fat to make favorable unless wrapped in bacon. That sort of stuff was my go to for Beef jerky along with bottom round roast.
@RABthefirst6 жыл бұрын
I'll be honest and try not to be rude...not that it stopped you, but still. Your comment says more about your cooking ability than it does the meat. I have fooled steak lovers often with my fake steaks made out of rump. Just takes some practice and patience and you can get a restaurant quality steak out of that piece of blech. Just have to know what you are doing.
@wross59616 жыл бұрын
Maybe you can break down round rump roast steak with thick layer of salt to break down muscle fibers and rinse but I rather have the brisket first.
@RABthefirst6 жыл бұрын
Here is the thing to really remember about beef. The tougher the meat, the more flavor it tends to have. This cut, treated and cooked correctly is what I use to mess with people in my pop-up carnivore club dinners. I make it seem like really expensive meat and serve it with fancy sides. Then people freak when I tell them it's a $1.50 a lb chuck or rump roast (both work). It's as tender as expensive steak but has that wonderful meaty flavor of roast. A win-win to foodies. Hope you give it a try. I'd be happy to help if you were open to it. Best thing about cooking is making something betterr than it should be.
@chipacabra6 жыл бұрын
Once upon a time, a really common cut where I life was the top blade. Super cheap, and delicious, especially if you don't mind the line of gristle. Then they realized they could rebrand it as flat iron and sell it for three times the price, even though they still cut it as top blade steaks, gristle and all. Siiiiigh.
@SamThredder5 жыл бұрын
That Rush comment was the reason I subscribed
@kelvinvandermerwe15756 жыл бұрын
I cooked a chuck steak yesterday and it was flippen awesome.
@jamesellsworth96736 жыл бұрын
IT could have 'made the cut!' I like it best in my grandfather's beef stew recipe for his "Mom and Pop' restaurant in 1950's/60's Western New York State.
@daisylais45876 жыл бұрын
Chuck eye is a most awesome cut
@dazzaoutandabout48706 жыл бұрын
Well done scotty. Mouth watering and tastefully done mate!!! Cheers
@duotone696 жыл бұрын
I’ve learned or recognized two things from this video. The first thing is meat is expensive in the U.K. compared to the U.S. The 2nd and most important thing is I gotta stop watching you late at night!! I don’t sleep well because of you Dude. My stomach growls all night.
@Aelwyn6665 жыл бұрын
My favourite video on KZbin!
@timtaylor-medhurst96656 жыл бұрын
How's the gout coming along Scott?!? Right, I'm off to see our local game butcher who happens to be based on his own farm with his own heard of cows and flock of sheep, can't get fresher than that! May have to get a few rabbits too... Amazing videos Scott, keep up the great work! Thank you!
@louisleoncini92406 жыл бұрын
Flank by me in the U.S is $12.00 a pound an that is for choice. I remember when it was $1.95 a pound ha the good old days.
@carmenschumann8266 жыл бұрын
. . . yes and a roll or an egg was 3 cents and a gallon of gas was less than 40 cents . . . come on !
@abolishguncontrollaws56895 жыл бұрын
I'll never buy flank when t bones are 6 dollars a pound here.
@SaltySeed4 жыл бұрын
Same I can buy tbone for $5/lb and porterhouse for $6/lb. Sirloin is $9/lb, Flat iron is $10/lb and flank is $14/lb.
@stevenholt4586 жыл бұрын
I picked up rib eye today for the first time. I was after Aberdeen Angus which I love, but my local butcher didn't have it, so he suggested rib eye. For the past year I've not had a ready meal, all my meals come from the butchers or the fish market these days, a lot cheaper & better quality cuts than the supermarket.
@alainjanssen93936 жыл бұрын
There is only one word for this and for u scott, bloody FANTASTIC ! I was a butcher myself for always, and know these fine cuts of course, but youre enthousiasm is great!,, Only down is that from this video of, they will rise more in price . Keep it up, super .....
@williamswhistlepipes6 жыл бұрын
Had hangar steak last night for the first time. Got it from Angus the butcher Seaham Co Durham he had to go out the back for it . Never tasted any offal flavour with it but it was spot on .way superior to rump and equals ribeye for flavour . I will be asking for it all the time now. Half the price of sirloin
@kurtvongoerlitz18386 жыл бұрын
Not fair.... I'm drooling here.... They look lovely wish I was there sharing them, Cheers Mate...
@rameses19794 жыл бұрын
This is why I can never be a vegetarian
@chrisriley68566 жыл бұрын
Thanks Scott. Those look amazing. I recently moved to London from Houston, TX, and have been missing my weekly rib eye. I think I'll have to try out either the bavette or flat iron. Hope I can find one, or two, at my local Tesco's...
@chrisriley68566 жыл бұрын
Thanks dnealuk. I do know where one is.
@stevenholt4586 жыл бұрын
James Martin was stalking about different cuts on his show this weekend. He said as well, when you season the cut of meat as usual, add an oxo cube to it as well to add more flavour, which I've never heard of. I tried it on a rib eye steak, it was lovely.
@DylanRBretz6 жыл бұрын
Not a finer trio since RUSH. Nice, Scott! I already knew you to be educational, interesting, witty & wise; now, also, with a nod to RUSH in a meat video, you leave me in awe, again. As always, thank you for sharing.
@DANVIIL5 жыл бұрын
I love to use a well-seasoned cast iron pan and grape seed oil (it can handle high temperatures without burning) and get it smoking hot or "ripping hot", as some say and that's how I cook all of my steaks. Great Video!
@timd64686 жыл бұрын
"In his pocket before you could say knife" LOL!
@jimbodjango89005 жыл бұрын
Mouthwatering stuff!
@darrylgreer683 жыл бұрын
Deffo a flat iron fan, smashing Cut
@A10TOES5 жыл бұрын
I buy up ALL the flat iron when my grocery marks them down, thanks for showing me how to cook them to get the best flavor.
@yoliev.2173 жыл бұрын
Great, now I have that Salt N Peppa song in my head 😆. Great video as always.
@R1S3_0F_D3ATH4 жыл бұрын
Been a flat iron steak fan for around 10 yrs now.... tasty tasty Not much on ribeye or the overly hyped NY Strip
@EricValor6 жыл бұрын
Yeah! No finer trio since Rush! I have been a Rush head since I was a little kid. Anyone ever tell you that you sound a lot like a young Ozzy? I grill up steaks for the wife and myself on a mini Coleman kettle, almost always Porterhouses (our mutual favorite) done up in my secret marinade for extra flavor. I have been doing them for over 25 years and can get them rare-medium rare every time just by extra-sensory perception or some such nonsense. The wife is always extremely happy with the meal. I time the rest by steaming up some veggies and making a quick green salad to go along. If I do potatoes I bake them first then time the rest by how long it takes to give the spuds a proper topping of butter, bacon, scallions, sour cream, and chives in that order (NOT a diet-friendly side but we both surf and work it off).
@allmc31206 жыл бұрын
It's such a joy to watch! Thanks for the sauce recipe, it will be added to my steak from now on.
@kagisomolobi76486 жыл бұрын
The hangar steak is by far my favorite cut of beef.
@Beevreeter6 жыл бұрын
So now we all know....
@daisylais45876 жыл бұрын
Great video Scott, top job. You completely missed a most flavorful and tender cut, porterhouse! Chuck eye steak is beautiful as well.
@antoinettek.mangan73826 жыл бұрын
As always, a great video. My husband and I always appreciate you videos . Keep up the good work.
@brucewallace26 жыл бұрын
I'm a flat iron addict. I used to go for cheaper cuts for stews like shin of beef which is superb for a slow simmer casserole but those cheap cuts of steak are delicious. Can't see me going back to fillet of sirloin again.
@OttoPussner6 жыл бұрын
Damn my man! I’m getting outright dehydrated from how much I’m salivating. I’ve heard that hanger steaks are like roast beef and liver but somewhere in between. Fortunately both are absolutely fantastic. I’ll be sure to ask next time I’m in a shop.
@Jonathan-tz7ss6 жыл бұрын
it's 1am on a sunday morning, but i really want to go find somewhere selling steak. I think i'll go knock on some farmer's doors. Great video!
@pumbar6 жыл бұрын
Finer looking trio than Rush ;-)
@brk9326 жыл бұрын
so ... I am not listening for Geddy's flocks?
@pumbar6 жыл бұрын
Geddy lost his locks in the 80s, I'm not sure what happened to his flocks? I may have to look that one up on the dark web?
@diesel_dawg6 жыл бұрын
~gasp~ Blasphemy! :o
@pumbar6 жыл бұрын
Get a Life son (see what I did there?)
@trafficsignal1016 жыл бұрын
You are obviously living in the limelight.
@MaCz21015 жыл бұрын
Yes lad! Just discovered you! And the bavette and hangar!! Love the enthusiasm and uncontrollable urge to scoff those beauties! I’ll be grabbing at least one ASAP! Subscribed! X
@feaskco6 жыл бұрын
Automatic thumbs up for the "Let's talk about STEAKS" remix!
@slowtaknow6 жыл бұрын
Watching you eat is making me hungry
@Jrodmcn6 жыл бұрын
Anthem of the heart and anthem of the mind!
@woodstacker52416 жыл бұрын
Great video Scott. Got a couple-squirrels in the freezer waiting for your cooking vid. Thanks!
@r.lu.78696 жыл бұрын
Thank you sir. Very informative but now I'm hungry for a steak medium rare....👍😉
@adriantyler69116 жыл бұрын
'Like crack, but without the heartache'! love it!!
@ronshulman98406 жыл бұрын
As a side note one of my new favs is the Porterhouse...
@MrPitpilot6 жыл бұрын
They look stunning I'm all over it this bank holiday weekend thanks Scott 😎
@jodonbaker436 жыл бұрын
Great explanation Scott and a fantastic video.
@brd4005 жыл бұрын
Oh Scott I came across this video from you and I'm so glad I did I ordered some flat irons from my Butcher oh boy let me tell you I'm not buying expensive cuts no more forget it this is awesome where you showed thanks man appreciate it
@The806Traveler6 жыл бұрын
As a Texan I must salute your video. I would suggest leaving off the rapeseed oil ( named canola oil here) and suggest ghee or other healthier oil and cast iron as already stated. Well done, sir!
@seaswirl56176 жыл бұрын
Another bloody damn good tasty look'n video. I just ate lunch and know I'm hungry again. Go SRP!
@paulscott6712 жыл бұрын
hi great, love the imfo on the steaks , will be trying these out ,
@petermartinaitis8166 Жыл бұрын
You're right about the price going up.
@tonybutcher47626 жыл бұрын
I got a pallet of trim for mince over half were Bavette, sadly the customers didn't know how to cook them so most went in to mince and diced beef.
@RG994016 жыл бұрын
That flat iron looks immense. You cooked it to perfection 💯
@zohaibrashid38386 жыл бұрын
Hey Scott half way through cooking you mixed up the flat iron with the bavette.
@Forevertrue6 жыл бұрын
What else is the Bavette called? ( In the US) I wanted to look for it. I am a flat iron fan and eat it most of any. Great vid Scott. I always enjoy your attitude and the food you eat. Keep the traditions alive.
@TOMMII01086 жыл бұрын
Bavette is French for Flank
@deepwoodsbutcher6 жыл бұрын
It is also called sirloin flap on the u.s.
@deepwoodsbutcher6 жыл бұрын
Not the same as flank steak, but is cut from the flank.
@Forevertrue6 жыл бұрын
Thank you.
@Forevertrue6 жыл бұрын
Thanks!!
@blackmantis0016 жыл бұрын
I had the hanger the other day by accident because they had no other chuck eyes and it was amazing. Nice to see it was the secret bees knees
@Oper8or6 жыл бұрын
You are the man. "Acid" key note there. Loved it. As usual excellent video sir. My mouth is still watering.
@Jaypoo6 жыл бұрын
Love the video. Where I live hanger, bavette and flat Iron are the same price as strip loin.
@ianchappell41996 жыл бұрын
brilliant Scott...........
@faizanmckagan28276 жыл бұрын
Thanks man . Very nice video. I won two beef jerky contests in calgary alberta.Id hands down make the best jerky with that Flat Iron cut
@mdefouw6 жыл бұрын
You really need to get a big banging cast iron pan
@worthdoss80436 жыл бұрын
Mew too.
@jeremyperala8396 жыл бұрын
Cast iron. No need to worry about taking the heat out of the pan. I hide mine when mother-in-law is over or she will wash it with soap and ruin the seasoning.
@Stacy_Smith6 жыл бұрын
Matt deFouw Really? You're going to bitch about what he is frying it on? My question is: Why the hell is he frying it all all? I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side. I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better. I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
@tolman336 жыл бұрын
You have quite a passion for meat. I do worry about your blood pressure though.
@Stacy_Smith6 жыл бұрын
tolman33 My kids have moved out, but they still manage to spike it from time to time. "I'M GOIN TO KILL THOSE KIDS" (RIP Bernie Mac)
@mrstan39976 жыл бұрын
Truly mouth watering video Scott, thanks for sharing
@AuskaDezjArdamaath6 жыл бұрын
A nice grilled bavette 🤤 It’s a summer favourite.
@geraldsienkiewicz81655 жыл бұрын
Absolutely right . RUSH!!!!! And these sr teams are the best
@PardoBear6 жыл бұрын
I think after cooking the steaks he changed the tags from the buvette to the flat iron and vice versa
@too_many_mannys5 жыл бұрын
I don't mean to correct the man, especially with him being a butcher, but he mixed up the bavette and flat iron at the end.
@earlystrings16 жыл бұрын
Great demo on pan sear. Mmmmm! The buvette is, i think, what we yanks call flank steak? That's the go to for fajitas here, as hanger is pretty rare in the markets. I like flat iron too although it often has a line of silver skin through the middle.
@c.j.rogers24226 жыл бұрын
Thomas Mace Bavette is next to the flank steak, also on the flank of the animal.
@5land3r6 жыл бұрын
A cast iron skillet, especially seasoned with bacon fat, can really add to the texture and complex savory-sweetness of these cuts.
@johnt.7666 жыл бұрын
My vote is the Hangar, hard to beat when cooked properly.
@Hopsnbarley6 жыл бұрын
Ribeye has to be my favorite ever :)
@jackelin19816 жыл бұрын
Hopsnbarley same the best with some coarse salt and cooked medium.... but I have never even heard of the hangar almost like a tender loin
@Hopsnbarley6 жыл бұрын
Sounds delicious :) First heard of hangar from Scotts channel, but I haven't tried one yet. I really need too though :)
@c.j.rogers24226 жыл бұрын
Brandon J if you're in the US, Costco sells them, and they are spectacular.
@woodsplitter32744 жыл бұрын
I love ribeyes too. I also love t-bone and porterhouse. I don't buy them as often as i would like because of the price. I end up buying ny strip because it's cheaper
@Jack144323 жыл бұрын
Hands down
@coryknight53306 жыл бұрын
That a boy Scott have a go man. I loves the 3 cuts absolutely brilliantly cooked as well!! Cheers
@M4st3r0fN0n36 жыл бұрын
well I know what I'm making for myself on fathers day, great video mate
@ordanicu33056 жыл бұрын
Here I am watching this! I needed this knowledge in my life earlier! Hopefully I will be able to cook one good steak soon.
@ianm21703 жыл бұрын
Three years later, and as Scott predicted, these steaks are now extremely expensive. I can remember when skate wing was dirt cheap also, and years ago butchers would actually give away large beef bones. or chicken wings [before the Anchor Bar ruined it for thrifty people]. "Foodies" are a menace!
@ronshulman98406 жыл бұрын
Really liked the looked of the Flat Iron.... At the grocery the other day near the soaps and pharmacy area someone left a butcher shop wrapped steak laying on a display table. It was still cold, but stupid expensive $37.16 U.S. Someone had second thoughts and left it. It was payday so what the hell. Tenderloin Ribeye thick, never seen one before. Cooked em over lump charcoal using a cast iron frying pan to cover it and retain heat. OMG. Plus the next day using the pan for breakfast the smokey flavors add to eggs and corn beef hash.... Used Uncle Chris's Steak Seasoning love that stuff.
@jdstencel62036 жыл бұрын
Just had to go and let the internet know how these are the best...lol been trying to keep those on the low for years and here ya go telling eveyone...loved the rush refrence too 😉👊...awsome upload
@BeeRich336 жыл бұрын
Ya, rush fan with Flat Iron! Overnight marination in Bulgogi, with Reverse Sear...simply amazing.
@jdlc9033 жыл бұрын
Love these videos Scott
@wizardgeo2355 жыл бұрын
episode 2 Masterchef: The Professionals 2018 - skills test set by Marcus Wareing: Hangar steak with chimmichurri sauce and pitta bread. I immediately thought of this video and how I have wanted to replicate these cuts of steak at home. What amazed me was that none of the "professionals" had ever cooked a hangar steak or a chimmichurri sauce - so it was a bit of a disaster for the contestants. You would have aced the skills test Scott!
@Masterfighterx6 жыл бұрын
Here in Denmark a Flat Iron is about £6 for 350g Entrecôte and Ribeye (when ''cheap'') is about £7 for about the same or a little more..) If you buy a whole roast it's £5,27 per 500g (Ribeye is a bit more rare to find, some stores have them in small sizes)
@jimbarrofficial6 жыл бұрын
No finer looking trio since Rush - LOL. GREAT video mate. Made me hungry just thinking about these 3 beauties.